Veal Milanese with Arugula Salad

A thinly pounded slice of tender meat breaded in Parmesan and breadcrumbs, and flash-fried until golden brown. Topped with baby arugula and cherry tomato salad with shaved Parm and a squirt of lemon. And it's ready in under 15 minutes with just one pot!? This is the best dinner (for two) ever.

Of course, if you don't want to use veal, you can definitely substitute. I prefer pork or turkey, but you could also use chicken.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

Ingredients

1/2 cup grated Parmigiano Reggiano, plus a little extra for shaving over the top

1 cup dry breadcrumbs

Kosher salt and freshly ground black pepper

2 veal scallopini, pounded to 1/4-inch thickness, about 6 ounces each

about 1 cup vegetable oil

2 big handfuls of baby arugula

6 cherry tomatoes, cut into sixths

Some fresh basil leaves, if you have them on hand

Extra-virgin olive oil

1/2 lemon, cut in half

Procedures

1

Place flour in one shallow bowl or pie plate and beaten egg in a second. Combine parmesan and breadcrumbs in third and season to taste with salt and pepper.

2

Dredge veal in flour, then egg. Allow excess egg to drip off, then transfer to breadcrumbs. Turn to coat evenly, pressing crumbs so they adhere. Transfer scallopini to a large plate.

3

Add oil to a small skillet and heat over medium-high heat until shimmering and corner of veal dipped in oil immediately starts bubbling. Carefully add one piece of veal to hot oil. Cook, swirling pan occasionally until golden brown on first side, about 1 1/2 minutes. Carefully turn with tongs and cook until second side is golden brown, about 1 minute longer. Adjust heat as necessary to prevent oil from burning—veal should bubble steadily. Transfer veal to paper towel-lined plate and season immediately with salt. Drain on a paper towel. Repeat with second veal scallopino

4

Toss arugula, tomatoes, basil and extra parmesan shavings in a medium bowl with olive oil and lemon juice. Season to taste with salt and pepper. Serve veal and salad immediately.

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